Five Layer Taco Dip

This dip is absolutely amazing!  The recipe is from Paula Deen and this truly is a crowd pleaser.  The different layers give this dip so much taste.  I like the fact that there is no lettuce in this dip like so many other taco dips.  I haven't met anyone who doesn't instantly fall in love with this.  Once you try it, you won't be able to stop eating it.  There will be no leftovers.  Its simple to make and easy to add or subtract ingredients from. 

Five Layer Taco Dip

Servings: 4 to 6

1 tablespoon olive oil
Nonstick cooking spray
1 1/2 cups crushed tortilla chips, divided
1 pound ground beef
1 (1.25-ounce) packet taco seasoning mix, or homemade Taco Seasoning, recipe follows
1 cup prepared salsa
1 cup sour cream
1 avocado, halved, peeled, pitted, and cubed
1 cup grated extra-sharp Cheddar (4 ounces)

Taco Seasoning:
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon salt

Directions

Heat the oil in a large skillet over medium-high heat. Preheat the broiler.
Spray a broiler-proof 9-inch pie plate with nonstick cooking spray. Spread 1 cup of the crushed chips over the bottom of the pie plate.
Brown the beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Pour off the drippings and add the taco seasoning. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Transfer the meat to the pie plate, spreading it on top of the chips.
Spread the salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream. Top with the cheese. Broil 4 inches from the heat until the cheese is melted and bubbling, 3 to 5 minutes, watching carefully to see that the cheese doesn’t burn. Top with the remaining tortilla chips. Serve hot.

Taco Seasoning:
In a small bowl, combine the chili powder, onion powder, cumin, garlic powder, paprika, oregano, sugar, and salt. Use immediately, or store in an airtight container at room temperature for up to 6 months.

 The only thing I really do differently for this recipe is I use the already prepared taco seasoning and I really don't measure my ingredients.  Have fun and if you always measures your ingredients, don't with this one.  You cannot mess this up. You also do not need to use a round pan.  I used the pan shown in the picture above and it worked out perfect!  Enjoy!

Taco Twists

These are awesome and delicious!  I made them for some friends as a quick and easy meal.  They look elegant and hard to make, when in fact, they are not.  These taco twists are a great way to have "tacos" without the shells.  I will definitely make them again!

Taco Twists

Prep: 15 min               Bake: 20-25 min                    Yield: 12 Servings

1 lb. ground beef
1 large onion, chopped
2 C. (8oz) shredded cheddar cheese
1 jar (8oz) salsa
1 can (4oz) chopped green chilies
1 tsp. garlic salt
1/2 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp. ground cumin
3 tubes refrigerated crescent rolls

In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.  Add the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin; mix well.
Unroll crescent dough and separate into 12 rectangles.  Place on ungrease baking sheets; press perforations to seal.  Place 1/2 Cup meat mixture in the center of each rectangle.  Bring four corners to the center and twist pinch to seal.  Bake at 350 degrees for 20-25 minutes or until golden brown.

I did a few things differently with these taco twists.  I did not add chilies or the ground cumin.  I added crushed red pepper instead.  I didn't feel like anything was missing with these items left out.  There was still plenty of flavor!  These could be an awesome appetizer or full meal.  They are easy to handle as finger food or to eat with a fork!  They were really fun to make and fun to create!  Enjoy!

Chili Tots

After being on vacation for a while and very busy before vacation I  haven't tried any new recipes lately, which my boyfriend reminded me of. ha ha.  Since we are finally back into the swing of normal life I will be cooking more again!  So, to get back into the swing of things i decided to try out this new recipe! 

Chili Tots

Prep 15 minutes                  Bake 35 minutes          Yield: 2 Casseroles, 6 servings each

1 lb. ground beef
2 cans (15oz each) chili without beans
1 can (8oz) tomato sauce
1 can (2 1/4oz) sliced ripe olives, drained
1 can (4oz) chopped green chilies
2 Cups shredded cheddar cheese
1 package (32oz) frozen Tater Tots

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in chili, tomato sauce, olives, and chilies.  Transfer to two greased 8 inch square baking dishes.  Sprinkle with cheese and top with Tater Tots. Cover and freeze one casserole for up to 3 months. 

Cover and bake the other casserole at 350 degrees for 35-40 minutes or until heated through.

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw).  Cover and bake at 350 degrees for 1 1/4 to 1 1/2 hours or until heated through.

This was a quick and easy recipe to make.  I did change a few things.  Instead of using beef, I used lean ground turkey!  You couldn't tell the difference and it is a healthier alternative.  I also did not put the green chilies in.  It was a very flavorful dish and the chili was not overpowering.  The olives were an added bonus of flavor that was quite surprising.  Make sure the Tater Tots are a crispy and the casserole is bubbling before you take it out.  If you want to make 1 big casserole just put it all in 1 dish instead of 2!  I hope you enjoy this recipe as much as we did! 

  I served with green beans cooked with garlic.

Chocolate Eclair Squares

Looking to hook a man?  This is the first dessert I ever made for my boyfriend and we are still together!  It is easy to make and absolutely delicious.  It really tastes just like an eclair!  These squares are cool and light and the perfect way to end any meal.  

Chocolate Eclair Squares

2 Cups cold milk, divided
1 pkg. (4 serving size) Vanilla Flavor Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed
22 Graham crackers
4 Squares Bakers's Unsweetened Baking Chocolate
1/4 Cup (1/2 stick) butter or margarine
1 1/2 Cups powdered sugar

Pour 1 3/4 Cups of the mile into a large bowl.  Add dry pudding mix.  Beat with wire whisk 2 min.  Gently stir in Cool Whip.  Layer 1/3 of the grahams and half of the cool whip mixture in a 13X9-inch pan, breaking grahams as necessary to fit.  Repeat layers.  Top with remaining grahams.

Microwave chocolate and butter in medium microwaveable bowl on High 1 1/2 min, stirring after 1 minute.  Stir chocolate until completely melted and smooth.  Add powered sugar and remaining 1/4 Cup of milk.  Stir until well blended.  Immediately spread over grahams. 

Refrigerate at least 4 hours or overnight.  Store any leftovers in the fridge. 

Makes 24 servings, 1 square each.

This recipe is great just the way it is!  The first time I made it I barely let it sit 4 hours.  It did set but the graham crackers were still a bit crunchy.  My boyfriend prefers it with a bit of crunch, whereas if you let it sit longer, the graham crackers will be soft.  Both ways are equally delicious in my opinion!  I have often thought it would be fun to try different types of pudding flavors instead of vanilla though.  I love pistachio pudding so when I make this again I think I will use pistachio.  Also, for chocolate lovers, you could use chocolate pudding.  Have fun with this recipe and I promise, anyone who tries this will instantly love it! Enjoy!

Crunchy Peanut Butter Balls

I had a container of marshmallow creme I wanted to use up so I searched for desserts with it in it.  I like to make the guys at my boyfriends work things to eat once in a while.  I found this recipe and it sounded great and looked very quick and simple to make.  Plus I had most of the ingredients already!

Crunchy Peanut Butter Balls

• 1 cup peanut butter
• 1 (7 ounce) jar marshmallow creme
• 1 1/2 cups crisp rice cereal
• 1 1/2 cups semisweet chocolate chips
• 4 teaspoons shortening

1. In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
2. Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set. 

This recipe is very quick and fun to make.  If you have children this would be a great recipe to do with them.  Instead of dipping them in chocolate you could dip them in peanut butter sauce and drizzle with chocolate or dip them in chocolate and drizzle with peanut butter sauce.  You can also put any type of nut on the outside or drizzle with white chocolate.  There are many ways to decorate the peanut butter balls so have fun and get creative!  These are very delicious and everyone who tried them loved them!  I will definitely make these again! Enjoy!

Velveeta Tex-Mex Beef and Potatoes

This is a great hearty recipe that is quite filling.  This recipe makes a lot of food and is perfect for a family.  The flavors are wonderful and the perfect meal after a long day of working.

Velveeta Tex-Mex Beef and Potatoes

Prep 10 min         Preheat oven to 350 degrees             Makes 6 servings

1 lb. ground beef
1 red or green bell pepper, chopped
1 onion, chopped
1 pkg (1 1/4 oz) Taco Seasoning Mix
1/2 Cup water
4 Cups frozen Southern-style hash browns (cubed not shredded variety)
1 pkg (10 oz) frozen corn
1/2 lb. (8oz.) Velveeta Cheese, cut into 1/2 inch cubes

Brown meat with peppers and onions in large skillet on medium-high heat, stirring occasionally to break up the meat; drain.  Return  meat mixture to skillet. 
Add taco seasoning mix and water; stir until well blended.  Stir in potatoes, corn, and Velveeta.  Spoon into 13X9-inch baking dish; cover with foil.
Bake 20 min.  Uncover; stir gently.  Bake. uncovered, an additional 15 min. or until heated through.

I have done this recipe a bit differently.  I do not like peppers so I have never added peppers to this.  It is still just as tasty and delicious!  Also, I have just made this on the stove instead of putting it in the oven.  Brown the meat with the peppers, drain and return to large skillet.  Add taco seasoning, water, potatoes and corn.  Stir until blended.  Cover and cook on medium heat 5-7 min or until potatoes are tender.  Stir in Velveeta, cook uncovered, until Velveeta is completely melted and mixture is well blended, stirring occasionally.  This way is quite a bit quicker and just as delicious!  I hope you enjoy this recipe as much as I do!

Parmesan Baked Salmon

This is my absolute favorite salmon recipe!!!  It truly is a delicious recipe that surprises everyone with its flavor.  I originally tried it out to have something different and ended up falling in love!  People who do not really like salmon will like this recipe.

Parmesan Baked Salmon

Prep time: 10 min

1/4 C. Mayonnaise
2 TBSP grated parmesan cheese
1/8 ground red pepper (cayenne)
4 Salmon fillets, skin removed
2 tsp. lemon juice
10 Ritz crackers, crushed

Heat oven to 400 degrees.  Mix mayo, parmesan cheese, and pepper. 
Place fish in foil lined baking pan.  Top with lemon juice followed by mayo mixture and then cracker crumbs.
Bake 12-15 min or until fish flakes easily with a fork

 This recipe is quick and easy and fun to play with.  I add extra lemon juice sometimes but don't go overboard.  After making this recipe once i never measure anymore.  I also use roasted garlic and bell pepper seasoning blend (from McCormick) instead of ground red pepper.  It is absolutely delicious and the garlic adds so much flavor.  I also buy salmon fillets that are boneless and skinless so i don's have to mess around with any of that!  I hope you enjoy this recipe as much as I do!